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Rice / Grain

  • Black Bean Quinoa Salad


    In a medium sauce pan, combine the quinoa with 4 cups of water and cook according to package instructions. Let cool completely.

    In a large bowl, whisk the vinegar, soy sauce, lime juice, chipotle and garlic. Slowly add the olive oil and continue whisking until well blended. Add remaining ingredients including the quinoa and mix well.

    Refrigerate before serving.

  • Chicken & Rice


    Preheat oven to 350 degrees.

    In a large baking dish, combine the rice, cream of chicken, cream of mushroom, water and onion soup mix.

    Stir until well combined. Place chicken halves on top of rice mixture.

    Bake for 1 hour or until rice is thoroughly cooked.

    Wine Pairing: Pinot Noir or Pinot Grigio